Orange Marmalade

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This marmalade is delicious and is easier to prepare than most marmalade recipes. The first time I made this, it wouldn't set and I had to add pectin. I made another batch today, and it set just fine without additional pectin, but I made this major alteration:
After juicing the lemon, I cut it up and put it and it's seeds in cheesecloth and boiled it with the fruit. When the fruit was very soft, I turned off the stove, and let the fruit sit overnight. I resumed my jam-making in the morning. I brought the mixture back to a boil and added the sugar. Once it reached a boil, it was ready in about 30 min. This time, however, I let it boil a bit too much. I would have liked it to be a bit looser. I think the tree has enough fruit on it for one more batch. Third time's the charm!
By the way, I used Moro oranges.

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This is my second year to make Alton Brown's Orange Marmalade and my friends are always eager to receive a jar. I actually use Blood Oranges and La. Hamlin Sweet Oranges. The first batch of Blood orange is light in color, but when the oranges start to turn red inside the marmalade ends up a beautiful rust color. I too found you have to cook it about 25-30 minutes to be perfect. I have made 9 batches of 1/2 pint and also 12 oz jars and it disappears fast. Thanks Alton Brown!

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My friends beg me for this. It only makes about 9 cups (sometimes only 8. It is beautiful and makes me proud to give away. I love it, too. The trick is to not rush it. Do just as recipe says. I do slice my oranges with my Cuisinart. Saves a lot of time. Take out and the cut in the required quarter slices.

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This mixture would not get above 218 degrees, even after a hard boil for almost an hour. I used a Wolf stove, a professional Magnalite pot, a Taylor digital thermometer and a Taylor candy dial thermometer. I have never had an Alton Brown recipe not work (he's in my top 2 favs so am sorry to leave a bad review, but what happened? Perhaps if Mr. Brown could leave a "fix" for when the mixture will not increase in temperature? It never did set.

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This was a perfect way to process extra oranges! I did have a problem with gelling though. probably not enough pectin in the lemons. I had to resort to powered pectin.
1/4C water, 1/4C sugar, 2 Tbs. lemon juice, 4 tsp. powered pectin per quart of marmalade. Mix and boil then add to marmalade mixture. Reboil for 1 minute. All fixed! This was super easy and the first time I have made marmalade.

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This was wonderful! I plan on making this again for christmas gifts this year. Thank you Alton!

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I tried Alton's recipe as is on a whim after catching the episode. My first batch was an non-setting failure, but delicious as an ice cream topping.

I attempted a second batch today by combining this recipe with Ina Garten's recipe and had great success. Here's what I did:

~I used all ingredients as listed in Alton's recipe
~After slicing, I cut the oranges into thinner sections
~I simmered just the water, lemon zest/juice and leftover uncut rind, and oranges for the 40 recommended min
~I removed the lemon rind, added the sugar until it dissolved, then turned off the heat, covered the pan and let it sit on the stove overnight
~In the morning I brought the pan back to a slow simmer for about 1 hr
~I turned it up to boil and reach 225 degrees, then followed Alton's tip on checking for doneness
~I only needed to turn the heat up to medium to get it boiling hot enough and it took about 20 minutes until it was ready to jar

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Easier than the recipe from the Kerr canning book, and much sweeter. Needed to cook twice as long, as other reviewers stated.
The grated lemon rind did not work out. It floated on top of the jam, and stuck to the side of the pot while cooking. It took 2-3 days to firm up sufficiently after processing. My other recipe says to let the fruit and water set overnight before cooking. This method turned out firmer, and more bitter, than AB's recipe. I think I'll try this recipe again, and set the fruit and water for a couple of hours, to try to get more pectin and a little bitterness.

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First time making marmalade and it tasted amazingly good. Was a little too sweet and also took almost an hour to "set" - I heated it a couple of degrees above 223 and was worried. Other than that, the instructions were easy to follow and everything went as expected.

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1 Alton needs to adjust his recipe. Have made this twice and each time it took at least 2X the suggested cooking time.
2 Made with the food processor on the "mandolin" setting. So easy!
3 Pulled the seeds out and put them in a mesh bag to cook with the oranges. Seeds add pectin.
4 Didn't "quarter" the oranges slices and the marmalade turned out great. Can't even tell they weren't quartered.
5 When you use a food processor, you can get big chunks of orange skin that may have to be run through again or cut manually.
6 Do not use over-mature fruit or it won't set. I threw in a cut up lemon to cook with the oranges to add extra pectin.
7 Great tasting - made with blood oranges and it was delicious!